Chicken and Bacon Florentine

2018-10-13
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

Ingredients

  • 1/2 cup sliced green olives
  • 1 jar Bertolli(R) Tomato & Basil Sauce
  • 1 package (10 oz.) baby spinach leaves
  • 1 clove garlic, finely chopped
  • 6 slices bacon, chopped
  • 1/2 cup shredded Parmesan or Asiago cheese
  • 4 boneless, skinless chicken breast halves (about 1 lb.)

Method

Step 1

Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings. Combine cooked bacon with cheese; set aside.

Step 2

Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once, then sprinkling with bacon mixture, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm. Meanwhile, heat sauce and olives in small saucepan over medium-low heat.

Step 3

Add spinach and garlic to same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.

Step 4

Evenly spoon hot Sauce onto serving plates. Top with spinach, then chicken. Garnish, if desired, with additional cheese.

Leave a Reply

Your email address will not be published. Required fields are marked *